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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Keteknikan Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Abdimas Dewantara Indonesian Food Science and TechnologyJournal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian International Journal of Community Service Learning International Journal of Social Science and Business Amerta Nutrition JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Indonesian Journal of Applied Research (IJAR) Jurnal UNITEK Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Horizon: Indonesian Journal of Multidisciplinary

Tjahja Muhandri

1)Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Dan 2)South East Asian Food And Agricultural Science And Technology Center, Institut Pertanian Bogor, Bogor

Author-ID : 2516562

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Formulation and Shelf-Life Estimation of Ready-to-Drink Avocado Coffee Milk and Durian Coffee Milk Products Muhandri, Tjahja; Yufriyana, Nur; Suyatma, Nugraha Edhi; Sugihartini, Rahayu Lestari
Indonesian Journal of Applied Research (IJAR) Vol. 6 No. 2 (2025): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v6i2.734

Coffee is widely and regularly consumed in Indonesia. The trend towards practical lifestyle has driven the development of ready-to-drink (RTD) coffee products. Avocado and durian are commonly incorporated as additives due to their unique flavor profiles, creamy textures, and potential to enhance the functional properties of coffee-based drinks. This study aimed to identify the optimal formulation of RTD avocado coffee milk and durian coffee milk products based on sensory characteristics and to estimate their shelf life using the direct method. The formulations were developed by varying the fruit purée concentration: 5%, 7.5%, and 10% for avocado coffee milk, and 5%, 10%, and 15% for durian coffee milk. The hedonic rating test revealed that formulations containing 5% avocado purée and 15% durian purée were the most preferred by 50 panelists. These selected formulations were further analyzed to estimate product shelf life at 4°C and 18°C. Quality changes were evaluated through objective parameters (color change [∆E], pH, viscosity, and physical stability) and subjective parameters (color, aroma, and flavor intensities). Products stored at 18°C deteriorated more rapidly and were excluded from further shelf life prediction. The estimated shelf life of avocado coffee milk stored at 4°C was 59 days based on flavor parameter (R² = 0.9338), while durian coffee milk had an estimated shelf life of 61 days based on pH (R² = 0.9305).

Komponen gizi, aktivitas antioksidan dan karakteristik sensori bubuk fungsional labu kuning (Cucurbita moschata) dan tempe Junita, Dini; Setiawan, Budi; Anwar, Faisal; Muhandri, Tjahja
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The aim of this research was to determine the nutrient content, antioxidant activity and the sensory characteristics of functional powder from pumpkin (Cucurbita moschata) and tempeh. The formula was consists of 15% pumpkin flesh powder, 35% pumpkin seed powder, and 50% powder tempeh. The nutritional component was determined by proximate and spectrophotometric analysis, DPPH (2,2-diphenyl-1-picrylhidrazyl) assay for antioxidant activity, and the sensory characteristics was analyzed by 39 semi-trained panelists using 3 types of beverage i.e water, orange juice and milk. The results showed that the functional powder contained 6.84±0.09% moisture, 3.18±0.02% ash, 35.15±0.07% fat, 30.15±0.35% protein, 20.85±0.35% carbohydrate, 3.86±0.02% crude fiber, 308.85±0.55 ppm total carotene, 515.00 ppb chromium, and 4.59% total sugar. Antioxidant activity of functional powder was 6765.88 ppm. According to the panelists, orange juice has the best sensory characteristics. This functional powder qualified for diabetic, futhermore investigate needed to improve the sensory characteristics and nutritional interactions.

Strategy for Developing Small-Scale Arabica Coffee Processing Industries in Gegerbitung District, Sukabumi Regency Nidurama, Bayu Eka; Muhandri, Tjahja; Sudradjat, Sudradjat
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 21 No. 1 (2026): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/

This study aims to formulate development strategies for small-scale coffee processing industries focusing on Arabica coffee in Gegerbitung District, Sukabumi Regency. Arabica coffee is a high-value commodity with growing global demand; however, local small industries still face challenges in processing technology, capital access, human resource capacity, and market linkage. A descriptive-analytical approach was employed using primary data obtained from field observations, interviews, and questionnaires involving 100 respondents (farmers and small coffee processors) and nine experts from relevant institutions, supported by secondary data from official publications and literature. Strategic formulation was conducted through the stages of Internal Factor Evaluation (IFE), External Factor Evaluation (EFE), SWOT, Internal-External (IE) matrix, and Quantitative Strategic Planning Matrix (QSPM). The results show IFE and EFE scores of 2.78 and 2.72, respectively, placing the industry in the “Hold and Maintain” position. Eight key strategies were identified, with the highest Total Attractiveness Score (TAS) of 7.15 assigned to improving human resource capacity through integrated training programs. This strategy serves as a foundation for implementing digital marketing, product innovation, and geographical indication-based branding to enhance competitiveness and ensure the sustainability of Arabica coffee small industries at the local level

Optimization of Multigrain Beverage Formulas: The Effect of Cereals and Legumes on Physical Characteristics Mulyaningtias, Irena Dwi; Faridah, Didah Nur; Muhandri, Tjahja
Indonesian Journal of Applied Research (IJAR) Vol. 7 No. 1 (2026): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v7i1.859

Multigrain beverages were ready-to-drink products that were easy to consume at any time and contained high levels of soluble fiber, vegetable protein, unsaturated fatty acids, vitamin B complex, and phenolic compounds. Multigrain beverages were generally made from cereals and nuts. One problem associated with multigrain drinks was sedimentation and phase separation. The stability of the resulting drink depended on the type of raw material used. Therefore, this study aimed to optimize the processing of the physical characteristics of multigrain drinks. This study used Response Surface Methodology (RSM) with a D-optimal mixture design involving concentration factors of sweet corn (10–20%), red beans (20–30%), green beans (15–25%), black rice (10–20%), and sorghum (15–25%). The physical characteristics analyzed included viscosity, turbidity, suspension stability, and total solids. The results showed that a composition consisting of sweet corn at 19.75%, red beans at 20%, green beans at 25%, black rice at 10.25%, and sorghum at 25% yielded a desirability value of 0.816, with a viscosity of 63.4 mPa·s, turbidity of 115.4 ntu, suspension stability of 0.86%, and total solids of 9.11%, providing the optimum formula for producing high-quality multigrain drinks with high physical stability.

Efek berbagai pretreatment koro pedang kupas terhadap kadar HCN, proksimat dan karakteristik fisik tepung koro pedang (Canavalia ensiformis) Rohani Islami; Endang Prangdimurti; Tjahja Muhandri; Dede Robiatul Adawiyah
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.23405

Jack bean is one of the alternative protein sources, with a protein content of 27.4% on a dry basis. The production of jack beans in Indonesia reached 12 tons/ha, with an average of 7 tons/ha. The utilization of jack bean for food was not optimal because it contained cyanide acid (HCN). For optimal utilization, jack bean must be transformed into low-HCN jack bean flour. HCN levels could be reduced to safe limits through food processing, namely by soaking and thermal treatment. The purpose of this research was to study the effect of jack bean pretreatment (no soaking, water soaking, or NaHCO3 soaking) followed by heat treatment (boiling or roasting) on HCN levels, proximate content, and physical characteristics of jack bean flour. Peeled jack bean is given a soaking treatment (without soaking, soaked in water for 24 hours, and soaked for 24 hours in NaHCO3 1%), followed by boiling for 60 minutes or roasting for 30 minutes, then dried and ground. The jack bean flours is analyzed for HCN content, water content, ash content, fat content, protein content, and carbohydrate content, as well as the degree of whiteness and aw.. This study showed that soaking treatment for 24 hours followed by boiling for 1 hour could reduce HCN levels to 4 mg/Kg, but roasting treatment could increase HCN levels in jack bean flour compared to the control. Pretreatment had a significant effect on water content, ash content, and fat content, while protein and carbohydrate levels had no significant effect. There was no difference in the degree of whiteness except for the roasting treatment, while the water activity decreased significantly in the range of 0.2-0.5 and lower than without treatment

Karakteristik fisikokimia tepung lima varietas lokal gembili dan potensinya dalam pengembangan mi bebas gluten Markus Jambormias; Didah Nur Faridah; Tjahja Muhandri; Febby Jeanry Polnaya
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.25571

The development of gluten-free noodles using gembili flour offers an alternative solution to reduce Indonesia's heavy reliance on wheat flour while anticipating various health issues related to gluten consumption. This research aims to identify the physicochemical characteristics of gembili flour from five local varieties and to identify the varieties with the most potential for developing gluten-free noodles. Physicochemical characterization of flour includes measuring proximate, crude fiber, and amylose levels as well as flour pasting profile. The best varieties are identified through a theoretical approach based on the physicochemical properties of flour, especially amylose content, setback (ST), and final viscosity (FV), which are used as selection indicators. Empirical proof was carried out by measuring the cooking loss (CL) of noodles to verify the theoretical approach. The physicochemical properties of flour and CL of gembili noodles are greatly influenced by differences in varieties, except for gelatinization temperature and peak time. The Fufulu, Kapok and Kapok Kayanik varieties have high values and are not significantly different in the three selection indicators. The three varieties exhibited amylose, ST, and FV levels of approximately 23%, 204.5-276.50 cP, and 724.5-1012.5 cP, respectively. GT-Biplot analysis shows that only the Kapok and Kapok Kayanik varieties are the best varieties because they have a strong and positive relative position for the three selection indicator variables and a very negative relative position in contrast to CL compared to the other three local varieties. The Kapok variety was chosen as the best variety because it is superior in terms of nutrition and availability of raw materials compared to the other four varieties. The Kapok variety has amylose content, ST, FV, and CL of 23.19±0.34 %, 276.50±3.54 cP, 1012.5±71.4 cP, and 19.78±0.66 %, respectively.

Pendampingan Pengeringan Tanaman Obat dengan Tipe Fluidized Bed Dryer untuk Usaha Mikro, Kecil dan Menengah di Kota Bogor Umi Cahyaningsih; Tjahja Muhandri; Arifin Nugraha
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 2 (2023): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.9.2.242-247

Drying with the fluidized bed dryer type is a drying process by blowing hot air from the bottom onto a stretch of material, so that the material scatters to resemble fluid properties. The drying method with dry air is used to speed up the drying process and maintain the quality of the dry ingredients. The purpose of this service is to provide theoretical and practical drying training to the micro, small and medium enterprises (MSME) group so that they are able to produce dry materials of good quality, namely green color and low water content so they are not easily damaged and can last longer. The assistance was carried out for Naphyco MSME partners and representatives of RW 10 residents, Tanah Baru Village, North Bogor District, Bogor City in October 2022 at Naphyco MSME partner locations. The training was carried out using two methods, namely presentation and hands-on practice of drying medicinal plants with a fluidized bed dryer. The positive impact of this assistance is to gain knowledge about how to dry medicinal plants faster than drying them in direct sunlight, and also to obtain leaves of medicinal plants that are green in color (not brown). The achievement of mentoring activities can be seen from the results of the pre-test and post-test. The results of the questionnaire showed an increase in participant knowledge from a good score of 55.6% to 88.9%, a moderate score from 22.2% to 0% and a value less than 22.2% to 11.1%. There was also an increase in participants' interest in the questionnaire statements who strongly agreed from 66.7 to 88.9%, who agreed from 33.3% to 11.1%. The results of the questionnaire above need to be continued with a mentoring program for other MSME members to produce quality products as raw materials.

Pelatihan Teknologi Sterilisasi dalam Kemasan Plastik Tahan Panas untuk Memperpanjang Umur Simpan Sate Ayam Khas Ponorogo Tjahja Muhandri; Ninuk Purnaningsih; Harum Fadhilatunnur; Subarna Subarna
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 1 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.1.136-144

Chicken satay is one of the signature dishes from Ponorogo Regency, often used as souvenirs by travelers. However, its short shelf life has limited the marketing and distribution area of the product. The activity aimed to train small enterprise partners in Ponorogo Regency to preserve their chicken satay using a simple commercial sterilization method and to measure the thermal process adequacy. The thermal process adequacy measurement was carried out at the SEAFAST Center, while the training was conducted in person at the partner's locations in Ponorogo. A questionnaire was distributed during the training to assess the participant's understanding of preserving food products using the thermal process. The sterilization process was performed by heating chicken satay in a pressure cooker for 1 hour (calculated since the maximum pressure cooker's temperature was reached), resulting in F0 values ranging from 4.2 to 5.2 minutes. The training was delivered by providing theoretical and practical experience. Data from questionnaires showed that the training improved the participants' understanding, with the average score per participant increased from 6.13 to 10.92 (32% increase).

Pelatihan Teknologi Pascapanen dan Pengolahan Kopi di Kabupaten Ponorogo Tjahja Muhandri; Dian Herawati; Fahim Muchammad Taqi; Saraswati Saraswati; Ahmad Junaedi
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 12 No. 1 (2026): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.12.1.132-138

Coffee is one of the agricultural commodities in Ponorogo Regency that has high potential for development. Farmer’s limited knowledge of technology and innovation in post-harvest and coffee processing is an obstacle to improving coffee quality. This activity aims to train coffee farmers and coffee entrepreneurs in Ponorogo Regency to improve coffee quality and standards according to consumer specifications using new technologies and innovations. The training was conducted offline at the Sooko Subdistrict Office in Ponorogo Regency. There were 30 participants in the training. The activity was evaluated through tests at the beginning and end of the training to measure participants understanding during the training. A total of 10 questions in multiple choice form were given to participants. Data was collected from 23 participants. The average score of the participants increased from 3,9 to 5,9 (20% increased). The aspect that was difficult for participants to understand was related to coffee roasting.

Profil Bahan Perisa Kritis Halal dalam Peraturan BPOM No. 13/2020 Sarah Fathia; Tjahja Muhandri; Nugraha Edhi Suyatma
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2022.9.2.92

Flavors play a role as a determinant of the acceptability of food product. Halal certificate is a required document in Indonesia. Halal material requirements refer to SK11/Dir/LPPOM MUI/VI/20. This study aimed to obtain a profile of halal critical flavoring materials in BPOM regulation no. 13/2020 based on the document requirements for halal materials in LPPOM's SK11 and propose for non-critical halal flavoring materials. Materials used in this study were data-from BPOM regulation no. 13/2020, halal material requirements SK11/Dir/LPPOM MUI/VI/20 and other literatures associated with material production process information. The research method includes data collection based on CAS numbering, determination of BPOM flavoring materials outside the list of non-critical halal materials, determination of the production process for flavoring material, mapping of halal critical flavoring materials. The results showed that 53.82% (1381/2566) of the flavoring materials in BPOM regulations were halal critical materials. Based on identification results there were 26 types of production processes that have different halal critical sources that affect the required halal supporting documents. 65.38% (17/26) of critical halal sources came from raw materials, 30.77% (8/26) critical halal sources came from raw materials and manufacturing processes. The criticality of halal flavoring materials depends on the source of the raw material and the production process. Flavors obtained from the chemical synthesis process (414/1381) can be proposed as non-critical halal flavorings.

Co-Authors . Subarna . Subarna . Subarna . Subarna . Sutrisno Ade Chandra Iwansyah Adib Al Hafizh Adil Basuki Ahza Afifah Zahra Agista Agus Sutriyono AHMAD JUNAEDI Aisyah Amanah Akhmad Sofyan Khalim Aldrich Ilyas Alexandi, Muhammad Findi Aminullah Aminullah Aminullah Aminullah, Aminullah Andika Putra Pratama Anni Syafa’ah Antung Sima Firlieyanti Arifin Nugraha Audia Ari Purwandani Auliana, Sigit Ayu, Esti Rahmani Bella Dwi Pasca Budi Nurtama Budi Setiawan Burhanuddin Burhanuddin C Hanny Wijaya Darwin Kadarisman Dasairy, Zulfa Sania Dase Hunaefi Dase Hunaefi Dede Robiatul Adawiyah Dede Yoga Ahmadi Dewi Fatmala Dian Herawati Dian Herawati Dian Widiawati Dilla Ferawati Dimas Imam Ariefianto Disty Septieni Dwi Sadono Dwi Sutari Laksono Edi Santosa Efiyatul Wahidah Eko Hari Purnomo Eko Ruddy Cahyadi Elis Nina Herliyana Eliza Diany Ema S. Mulyani Endang Prangdimurti Fachry Noviar Singka Fadhilah Nur'azizah Fahim Muchammad Taqi Fahim Muchammad Taqi Fahim Muhammad Taqi Fahma Yuliwardi Fahmi Hafid Faisal Anwar Faiz Khoerul Anam Faleh Setia Budi Faqih Udin dan Jono M. Munandar Meivita Amelia Febby J. Polnaya Feri Kusnandar Fransiska R Zakaria Frido, Salsabila Safira Gema Buana Putra Gina Nur Rahmasari Gusti Randy Pratama Hadi Kurniawanto Hafiz, Muhammad Farhan Hamigia Zulkhaiar Harahap, Ali Musa Hartrisari Hardjomidjojo Harum Fadhilatunnur Heti Herawat Hunaefi , Dase Hunaefi, Dase Hunaefi, Dase Hunaefi, Dase Iryna Smetanska Ita Vera Ivan Mustakim Jaka Wijaya Kusuma Joesen, Pierce Joko Hermanianto Junita, Dini Kamelia, Emma Karsi Ambarwati Kumarga, Melania Febriana Lalu Danu Prima Arzani Lia Nurcahyani Lilis Nuraida Mariani, Dini Markus Jambormias Maula, Atiqatul Mega Safithri Mega Sefrina Miftakhur Rizki Hidayat Febrianto Mimah Mutmainah Mintarti Mintarti Monita Rekasih Mufti Abdillah Muh Khoyiman Muhammad Iqbal Fanani Gunawan Muhammad Irfan Hakim Mulyaningtias, Irena Dwi Musa Hubeis Nancy Dewi Yuliana Nidurama, Bayu Eka Nina Ariesta Ninuk Purnaningsih Nugraha Edhi Suyatma Nur Asyik, Mochamad Nuri Andarwulan Nurlela, Nurlela Nurmala K. Panjaitan Olivia Rezki Palupi, Nurheni Sri Papang Sulton Nularif Philipp Fuhrmann Prasatya, Fauzan Anggi Purwaningrum, Bunga Ayu Purwiyatno Hariyadi Putri Aslamiah Zahra Radiati, Ani Rahmawati, Lufi Karisma Rarasari Clorinita Utomo Rezki, Olivia Riezka Zuhriatika Rasyda Riska Tri Susanti Rizal Syarief Rizki, Tri Roh santoso Rohani Islami Rokhani Hasbullah Rosiana Ulfa Rozana - Sandi, Olifia Mutiara Sapta Raharja Sarah Diana Yulianti Sarah Fathia SARASWATI SARASWATI Saraswati Saraswati Sefrina, Mega Septieni, Disty Siti Badriah Slamet Budijanto Sri Rahayu Sri Widowati Sri Yuliani Sri Yuliani Sri Yuliani Subarna - Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Sudradjat Sudradjat Sugihartini, Rahayu Lestari Sugiyono . Suhandi Suhandi Suhandi Suhandi, Suhandi Sumarto Sumarto Suryahadi (Suryahadi) Sutrisno Koswara Suyatma, Nugraha Edi Syamsu Darman Titi Candra Sunarti Umi Cahyaningsih Uswatun Hasanah Uswatun Hasanah Warcito Wardhani, Ajeng Widyaningrum Kusuma Wawan Hermawan Winiati Pudji Rahayu Wiwaha, Derry Andhika Wowiling, Novie CH Yasni, Sedarnawati yermia, yermia yermia Yufriyana, Nur Yuli Sukmawati Yuningsih Zhofran Murtadho

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